Seafood Yaki Udon Recipe
Make Seafood Yaki Udon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Broth
Seafood
Vegetables & Aromatics
Finishes & Garnish
Method
Noodles & Broth
- 1
Prepare broth and noodles
Combine dashi (or stock), soy sauce, mirin, sake (if using), oyster sauce, sugar, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, taste and adjust seasoning. Keep warm on very low heat. If using fresh or frozen udon: cook according to package instructions in a large pot of boiling water until just tender (usually 2–4 minutes). Drain and rinse briefly under hot water to remove excess starch; toss with a little neutral oil to prevent sticking and set aside.
Seafood
- 2
Season seafood
Pat the shrimp, scallops, and calamari dry with paper towels. Lightly season with a pinch of salt and pepper. If using crab meat, check for shells and set aside.
Vegetables & Aromatics
- 3
- 4
Stir-fry vegetables
Heat a large wide skillet or flat-bottomed wok over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add garlic and ginger and stir for 15–20 seconds until fragrant (do not burn). Add sliced onion and carrot and stir-fry 1–2 minutes until they begin to soften. Add mushrooms and cabbage/bok choy and continue to stir-fry another 1–2 minutes until vegetables are crisp-tender. Push vegetables to the side of the pan or transfer to a plate briefly to make space for seafood.
Seafood - Cook
- 5
Cook seafood quickly
Add remaining 1 tablespoon oil to the hot pan. Add scallops spaced apart and sear 30–45 seconds per side until lightly browned (if large, cook slightly longer). Remove scallops to the plate with vegetables to avoid overcooking. Add shrimp and calamari to the hot pan and stir-fry 1–2 minutes until shrimp turn pink and curled and calamari is opaque but still tender. If using imitation or lump crab, add it in the last 30 seconds to warm through. Return scallops to the pan with the other seafood.
Assemble & Finish
- 6
Combine noodles, broth, vegetables and seafood
Add the cooked udon noodles to the pan with seafood and vegetables. Pour 1/2 to 3/4 cup of the warm broth mixture over the noodles (adjust to desired sauciness). Using tongs or two spatulas, toss vigorously to combine and heat through for 1–2 minutes so the sauce coats everything and the broth reduces slightly. Taste and adjust with an extra teaspoon soy or a pinch of salt if needed.
- 7
Final touches
Turn off the heat. Stir in sliced green onions and drizzle the finishing teaspoon of oil. Sprinkle toasted sesame seeds and shichimi or red pepper to taste. Squeeze a lemon or lime wedge over the top and garnish with cilantro or mitsuba if using.
- 8
Serve
Divide into 2–3 shallow bowls (depending on appetite). Serve immediately while hot with extra citrus wedges and soy on the side.
